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1
Preheat the oven to 200C/gas 6.
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2
Whisk Large eggs and sugar together till the mix is light and fluffy.
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3
Trail some of the mix on top of the rest - when it leaves a thick trail behind, it's ready.
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4
Fold the cocoa and cornflour mix in, taking care not to break down the volume.
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5
Pour into a greased and lined roulade tin and bake for 7-8 min till the mix is hard and springy.
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6
Turn out and cold.
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7
Cut into 2 circles to fit the bottom of a deep cake tin.
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8
Use one and freeze the other for next time.
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9
Make a rum syrup by dissolving the sugar in the rum and water.
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10
Bring to the boil and simmer till a heavy syrup is produced.
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11
Brush the sponge base with the syrup, then set aside.
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12
To make the truffle, grate the chocolate and stand the cream in a hot place.
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13
Heat the chocolate very gently in a double boiler.
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14
Do not allow the water to boil as this will make the chocolate grainy.
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15
Whisk the cream to a light floppy consistency.
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16
Fold it into the chocolate gradually, using a balloon whisk.
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17
Pour into the cake tin over the prepared sponge.
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18
Smooth the top and leave in the fridge to set, that will take 4-5 hrs.
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19
Dust the cake thickly with cocoa or possibly cover with a thin layer of melted chocolate.
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20
To make the chocolate rum sauce, heat the butter, chocolate and cream together in a double boiler.
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21
Add in the rum and gradually beat in the icing sugar.
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22
Add in more rum to taste.
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23
The sauce should be dark and glossy.
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24
Serve with the sponge.
